I just had to share this recipe originally found at Food.com. It is so delicious and I actually made it in my crock pot instead of on the stove like the directions instructed. With all this snow and cold weather, this is definitely comfort food. I would double the recipe next time as this recipe only gives you about 4 bowls of soup. I would love to have leftovers the next time I make it. :)
1 cup celery chopped
3/4 cup carrot chopped
1/4 cup yellow onion, chopped.
1 tablespoon fresh garlic, minced
1 tablespoon butter
3 cups tomato juice ( I used Campbells)
1 cup chicken broth
1 (7.5oz) ) can diced tomatoes
3 oz tomato paste
1 teaspoon dried basil, crushed
1/2 teaspoon dried oregano , crushed
1/2 teaspoon ground pepper
1 cup whipping cream
4 teaspoons sugar
2 tablespoons basil pesto
1. In a large saucepan, cook celery, carrots, onion, and garlic in butter until vegetables are tender, not brown.
2. Transfer to a crock pot. Add tomato juice, chicken broth, undrained tomatoes, tomato paste, basil, oregano, and pepper. Let cook in crock pot on low for 4-5 hours.
3. Place half of the soup in a blender or food processor and blend until smooth. Place in pot. Blend other half and place that in pot with other soup.
4. Stir in whipping cream and sugar. Stir in fresh basil. Top each with some pesto and garnish with basil leaves. I also added a bit of fresh Parmesan!